1. Line a 13 x 9 cake pan with foil; butter the foil with the 2 tsp. of butter.

2. In a small pan, combine the TOP LAYER; baking chips and the cookie butter - stir over low heat until melted and smooth. Spread this layer into your prepared pan and put it in the refrigerator until cool.

3. In a medium saucepan; melt butter over medium heat. Add sugar and milk and simmer for 5 minutes. Remove from the heat; stir in the Marshmallow Cream (use a spoon dipped in hot water to get it out of the jar) cookie butter and vanilla - whip with a wooden spoon until smooth. Add the pecans and spread this FILLING LAYER over the TOP LAYER. Place in the fridge until cool.

4. In a small, heavy saucepan; combine the CARAMEL LAYER ingredients and cook on LOW heat until melted and very smooth. Cook an additional 4 minutes stirring constantly. Now, spread it over the FILLING LAYER and place back in the fridge to cool.

5. In a saucepan, combine the ICING LAYER baking chips and the remainder of the cookie butter, over low heat until melted and smooth. Smooth this ICING LAYER over the CARAMEL LAYER and place in the fridge for at least 4 hours to setup.

When ready to cut, let set out at least 15 minutes at room temp. Cut with a sharp butcher knife into small squares.

This MAKES A LOT OF CHRISTMAS CANDY~!

*You could substitute the "Cookie Butter / Cookie Spread," for Peanut Butter, or Nutella. You could also change the flavors of the baking chips; Raspberry, White Chocolate, etc. It's quite a versatile recipe.*

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About Me

Well, my name is Jen...I've lived through my first "Mid-Life" thing and I'm currently in the process of "Creating Myself" and renovating an old, 1890's farmhouse and somewhat "neglected" acreage (homestead?).I've done alot of things in my life, but I always forgot to do things for me.